White Chicken Chili recipes. How many have you tried? I have a friend who always talked about making White Chili for her family and that they thought it was just the best thing ever. But I didn’t get her recipe.
I pulled one out of a magazine one time. And tried it. It was NOT good.
Two years ago I was looking at a local magazine that I picked up at the YMCA and happened on this recipe.
Well. Let me just tell you. This will be our family White Chili recipe to infinity and beyond. It is creamy and delicious with just enough spice to taste good without setting your tongue on fire.
Thank you Mary Nell Richie.
Serve with Monterey Jack cheese or tortilla chips. I added some crumbled cornbread that was left over from my Southern BBQ Shooters (look for that on February 20th) and that was just creamy dreamy.
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White Chicken Chili
Description
Best white chili I have ever put in my mouth. Serve it for dinner tonight!
Ingredients
- 1 lb. boneless, skinless chicken breast, cut in 1/2 inch dices
- 1 small onion, diced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 32-oz. box chicken stock
- 4-oz. can diced green chilies
- 1 1/2 teaspoons cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 8-oz. pkg Neufchatel or light cream cheese
- 1 1/4 cups corn, fresh or frozen (I used freeze-dried)
- 2 cans cannellini beans, drained & rinsed
- 1 tablespoon lime juice;
- 2 or 3 tablespoons of chopped fresh cilantro
- salt & pepper to taste
Instructions
- Heat olive oil in 6-qt. Dutch oven over medium-high heat. Add chicken and onion and saute until chicken is no longer pink, about 6 minutes.
- Add garlic and saute another 30 seconds to release the aroma.
- Add chicken stock, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper.
- Bring mixture to a boil and reduce heat. Simmer for 15 minutes.
- Add Neufchatel and stir until melted. Stir in corn and 1 can of cannellini beans.
- Puree 3/4 of remaining beans, along with 1/4 cup of the broth from the soup, in a food processor or blender.
- Add bean mixture and remaining can of beans to the soup. Simmer 15 more minutes. Mix in lime juice and cilantro and serve.
